Spicy Oven Roasted Salmon with Orzo (HC)
Ingredients
½ tsp smoked paprika
½ tsp chilli powder
½ tbsp (0.5 Aus tbsp – 7.5ml) tomato puree (tomato paste)
1 tsp olive oil
1 small salmon fillet
½ low sodium vegetable stock cube
60g (⅓ cup) (2 oz) orzo (or wholegrain rice)
100g (⅔ cup) (3½ oz) tender stem broccoli
25g (⅕ cup) (⅘ oz) frozen peas
1 tbsp (0.75 Aus tbsp – 15ml) full-fat Greek yoghurt
½ tbsp (0.5 Aus tbsp – 7.5ml) fresh parsley, chopped (optional)
Juice of ¼ lemon, plus 1 lemon wedge to serve
Instructions:
Preheat the oven to 180°C / 356°F / Gas Mark 4 fan and prepare a baking tray with baking paper.
In a small bowl, combine paprika, chilli powder, tomato puree (tomato paste) and half of the olive oil. Add the salmon and turn to coat. Cover with cling film and place in the refrigerator for 30 minutes to marinate.
Place the salmon on the prepared baking tray and bake in the oven for 10 to 12 minutes until the fish is cooked through.
While the salmon cooks, add the orzo and stock cube to a large pan of boiling water and cook for 5-6 minutes. Add the broccoli and peas and cook for a further 3-4 minutes or until they are softened and the orzo is cooked. Drain and set aside.
To make the dressing, combine the Greek yoghurt, half of the parsley and lemon juice.
To serve, place the salmon on a serving plate with the orzo (or rice), broccoli and peas, a drizzle of yoghurt dressing and a sprinkle of the remaining parsley and lemon wedge.
